Ingredients
Equipment
Method
Step 1: Melt Chocolate and Butter
- In a small saucepan or heatproof bowl set over a pan of simmering water, gently melt the 225 g dark chocolate with the butter.
- Stir until smooth and glossy, then remove from heat and set aside to cool slightly.
Step 2: Whisk the Sugars and Eggs
- In a large bowl, combine caster sugar and demerara sugar.
- Add in the eggs and vanilla extract.
- Whisk vigorously for about 3–4 minutes until the mixture is pale, thick, and ribbony.
- Pro tip: This step helps give your brookies that crackly brownie top!
Step 3: Combine Wet and Dry Ingredients
- Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly to prevent scrambling.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Fold the dry ingredients into the wet mix gently until no dry spots remain.
- Fold in the chocolate chips.
Step 4: Chill the Dough
- Cover the dough and chill for 30–45 minutes. This helps the cookies hold their shape while baking.
Step 5: Bake
- Preheat the oven to 175°C (350°F).
- Using a cookie scoop or spoon, portion dough onto a parchment-lined baking sheet.
- Leave space between each for spreading.
- Bake for 10–12 minutes until the edges are set and the centers are still soft.
Step 6: Cool
- Allow brookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely (if you can wait!).
Notes
🧊 Storage & Reheating
Storage:
Store in an airtight container at room temperature for up to 5 days.
Freezing:
Freeze baked brookies or unbaked dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
Reheating:
Warm in a 300°F (150°C) oven for 3–4 minutes or microwave for 15 seconds for that fresh-baked texture.
🥄 Variations
Nutty Brookies: Stir in ½ cup chopped walnuts, pecans, or hazelnuts.
Salted Top: Sprinkle flaky sea salt on top before baking.
Espresso Boost: Add 1 tsp instant espresso powder to the batter.
Peanut Butter Swirl: Drop tiny dollops of peanut butter into the dough before baking and swirl with a knife.
White Chocolate Mix-In: Swap some chips for white or caramelized white chocolate.
You’ll also love our Cookie Dough Cake — packed with sweet, soft nostalgia and layers of chocolatey fun.
❓ 10 FAQs
Are brookies more like cookies or brownies?
They’re the perfect hybrid — chewy like cookies with a dense, fudgy brownie bite. Can I skip chilling the dough?
It’s not recommended — chilling helps control spreading and keeps the center fudgy. Can I use milk chocolate instead of dark?
Yes, but your brookies will be sweeter and slightly less intense. What’s the difference between caster and demerara sugar?
Caster dissolves easily for smoothness, while demerara adds caramel depth and chew. Can I make these gluten-free?
Yes, swap the flour for a 1:1 gluten-free blend. How do I get crackly tops?
Whisk your eggs and sugar really well before adding the chocolate — that’s the trick! Can I make these dairy-free?
Use vegan butter and dark chocolate with no milk solids. How do I keep them soft for days?
Store with a slice of bread or a damp paper towel in the container to retain moisture. Can I double the recipe?
Yes! Just use two baking trays and rotate them halfway through baking. Why did mine turn cakey?
Overmixing or overbaking. Mix until just combined and pull from the oven when slightly underdone. 🏁 Conclusion Brookies — the fudgy, chewy, chocolate-stuffed lovechild of two iconic desserts — are a baking triumph. They satisfy every sweet craving in one beautiful, melty, handheld bite. Whether you eat them straight off the tray or package them up as a gift, one thing is for sure: they won’t last long. For another crowd-pleasing bar dessert, try our ultra-gooey Coffee Caramel Swirl Brownies — rich, sophisticated, and perfect with a hot drink.
They’re the perfect hybrid — chewy like cookies with a dense, fudgy brownie bite. Can I skip chilling the dough?
It’s not recommended — chilling helps control spreading and keeps the center fudgy. Can I use milk chocolate instead of dark?
Yes, but your brookies will be sweeter and slightly less intense. What’s the difference between caster and demerara sugar?
Caster dissolves easily for smoothness, while demerara adds caramel depth and chew. Can I make these gluten-free?
Yes, swap the flour for a 1:1 gluten-free blend. How do I get crackly tops?
Whisk your eggs and sugar really well before adding the chocolate — that’s the trick! Can I make these dairy-free?
Use vegan butter and dark chocolate with no milk solids. How do I keep them soft for days?
Store with a slice of bread or a damp paper towel in the container to retain moisture. Can I double the recipe?
Yes! Just use two baking trays and rotate them halfway through baking. Why did mine turn cakey?
Overmixing or overbaking. Mix until just combined and pull from the oven when slightly underdone. 🏁 Conclusion Brookies — the fudgy, chewy, chocolate-stuffed lovechild of two iconic desserts — are a baking triumph. They satisfy every sweet craving in one beautiful, melty, handheld bite. Whether you eat them straight off the tray or package them up as a gift, one thing is for sure: they won’t last long. For another crowd-pleasing bar dessert, try our ultra-gooey Coffee Caramel Swirl Brownies — rich, sophisticated, and perfect with a hot drink.